Prep Time: 20 min.
We all love a delicious summer recipe, and this elegant Bresaola Cantaloupe Appetizer is no exception.
You need sweet cantaloupe melon, thinly sliced cured beef, cream cheese, lemon, fresh basil, and a flower-shaped cookie cutter to make this tasty melon appetizer.
Serve the flowers as is, place them on a canapé stick, or top them onto a simple green salad for an easy and stunning sidedish.
Feel free to replace the bresaola with prosciutto for a classic Italian combination.
Ingredients
- 1 cantaloupe
- 8 slices of bresaola (or prosciutto)
- 2 tablespoons cream cheese
- 3 tablespoons lemon juice
- fresh basil leaves
- flower-shaped cookie cutter (6 cm)
- small round cookie cutter
Instructions
1. Slice the melon.
2. Use the flower cutter to make the melon cutouts.
3. Place the round cutter in the middle of the cantaloupe flowers and remove the center.
4. Spread cream cheese on the thinly sliced bresaola.
5. Squeeze some lemon juice on top.
6. Fold up the bresaola lengthwise.
7. Now, roll the strips into a tight rose.
8. Stick it into the center of the melon flowers.
9. Arrange the basil leaves on top.
10. Serve.
Notes
The cookie cutters I use are linked in my Shop.
